Tempered Rice sc Corn Salad

Tempered Rice sc Corn Salad

In this fusion salad rice is tossed with crunchy corn, cucumber and olives and tempered with fried onions and walnuts.

Serves 4
1 cup boiled rice
1 small cucumber - wash well and chop with the peel
(1 cup) 1 cup corn
1 tbsp olive oil
1 red or green bell pepper - chopped
4-5 black olives - sliced
1-2 jalapenos - sliced,
optional 3/4 tsp salt, 0.5 tsp pepper, 0.5 tsp oregano 2 tbsp lemon juice


1 tbsp olive oil 0.5 onion - cut into slices (0.5 cup)
2-3 tbsp finely chopped parsley or basil
1/4 tsp salt
2 tbsp chopped walnuts

 2-3 cabbage leaves - whole, dipped in a bowl of water and put in the fridge

- Mix rice with all the ingredients with a fork. Do not let the grains of rice break.

- For tempering, heat oil in a nonstick pan, add the onion and cook for 1 minute. Add all the remaining ingredients. Stir for a minute. Remove from heat.

- Pour the tempering over the rice mixture. Mix lightly.

- Transfer half of the salad to a serving bowl. Cut the stalk end of the cabbage leaves and pat dry on a clean kitchen towel. Arrange 2-3 cabbage leaves on the rice on any one side of the bowl such that they are about 1 above the level of the bowl. Now put the remaining salad.

- Serve at room temperature or chill for 1 hour in the fridge. Serve garnished with chopped basil or parsley, topped with a few walnuts.

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